Jose Gourmet Recipe

Wash and dry romaine, red leaf, and radicchio thoroughly. Tear or chop leaves into bite-sized pieces and place in a large salad bowl. Chill while preparing other components.

Pound and season

If chicken breasts are thick, butterfly or gently pound to an even 1/2-inch thickness for even cooking. Pat dry.

In a small bowl, whisk together 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper and 2 tbs fresh lime juice. Add chicken and coat evenly. Marinate at room temperature 15 minutes (or up to 1 hour refrigerated).

Preheat grill or grill pan over medium-high heat and oil the grates. Grill chicken 4–6 minutes per side until internal temperature reaches 74°C (165°F) and nicely charred. Remove to a cutting board and rest 5 minutes. Slice chicken thinly against the grain.

If using fresh corn, char kernels in a hot dry skillet 5–6 minutes until brown. If using frozen, thaw and char briefly. Set aside to cool slightly.

Halve grape tomatoes, thinly slice red onion, crumble cotija or feta, and toast pepitas in a small dry skillet over medium heat 2–3 minutes until fragrant — watch carefully to avoid burning.

Cut and slice avocado just before assembly to prevent browning. Toss avocado slices gently with a squeeze of lime if desired.

In a small bowl or jar combine mayonnaise, Greek yogurt, minced chipotle in adobo, honey, 2 tbs lime juice, 2 tbs olive oil, salt and pepper. Whisk until smooth.

If the dressing is too thick, add up to 1 tbs warm water and whisk to reach a pourable consistency. Taste and adjust salt, lime or chipotle to preference.

Add the sliced grilled chicken to the chilled greens and toss lightly to distribute.

Arrange charred corn, grape tomatoes, red onion, avocado slices, crumbled cheese and toasted pepitas evenly over the salad.

Drizzle the chipotle-lime vinaigrette over the salad (start with half and add more to taste). Toss gently to coat, or leave artfully arranged for a composed presentation.

Sprinkle fresh cilantro leaves and a pinch of flaky sea salt over the top. Serve with lime wedges on the side.

Serve immediately. Leftover components (dressing, chicken, toasted pepitas) store separately in airtight containers in the refrigerator for up to 3 days. Avocado is best used fresh.